Labadie Recipe Database

Name Tuscan White Bean and Escarole Soup with Tuna Number of People 4 List of Ingredients 1/4 cup extra-virgin olive oil 1 onion, chopped 3 garlic cloves, chopped 10 oz. escarole, chopped 2 tsp. minced rosemary 6 cups chicken stock 15 oz. can cannellini beans, drained and rinsed 15 oz. tuna in olive oil, drained salt and pepper shredded parmesan cheese and crusty bread for serving Description Heat the oil in a pot. Add the onion and grlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the escarole and rosemary and cook until the escarole is wilted, 3 minutes. Add stock, beans and tuna and bring to a boil. Simmer over low heat for 5 minutes. Season with salt and pepper. Serve soup with shredded parmesan and crusty bread. Time 30 minutes Difficulty (1-5) 1 Notes Very good! Image